Ingredients
Equipment
Method
- Start by placing a 3-4 pound whole fresh chicken, 2 large yellow onions (peeled and quartered), and 1 head garlic (cut in half) into a large stock pot, soup pan, or Dutch oven. Don’t forget to add 2 dried bay leaves, ½ small jalapeno, ½ teaspoon kosher salt, and ½ tablespoon peppercorns. Cover everything with 12 cups water.
- Bring the stock to a simmer over medium heat. As it heats up, you’ll notice some cloudiness rising to the top; use a fine-mesh strainer to skim off any impurities, keeping your broth clear and clean.
- Once you see small bubbles forming around the edges of the pot, turn the heat down to medium-low and cover the pan with a lid. Let it simmer gently for about 1 hour and 30 minutes, or until the chicken is tender and falling apart.
- Once ready, carefully remove the chicken from the pot and place it on a cutting board or large bowl. Discard the onions, garlic bulb, bay leaves, and peppercorns. You can choose to strain the broth or just use a spoon to fish out the other ingredients.
- If you wish, refrigerate the broth for several hours or overnight. This allows the fat to solidify on the surface, making it easy to scoop off and discard.
- Return the broth to the soup pan and bring it back to a gentle simmer over medium heat. This is the perfect time to add in the 2 large Yukon Gold potatoes (cubed), 2 large sweet potatoes (cubed), and 3 large carrots (sliced). Pour in 1 teaspoon reduced sodium soy sauce and cook until the vegetables are tender, about 20 to 30 minutes.
- While the vegetables are bubbling away, prepare the chicken. Remove the skin and discard it. Carefully take the meat off the bones and discard the bones as well. Shred or dice the chicken into bite-sized pieces, measuring out about 2 to 3 cups for the soup.
- Once the vegetables are tender, add the shredded chicken back into the soup and let it simmer for 2 to 5 minutes just to warm through.
- Remove the soup from the heat and squeeze in the juice of 1 large lemon. Stir it all together, taste, and adjust seasoning with salt and pepper as needed.
Notes
Tip 1: Store chicken soup in an airtight container for up to three days in the refrigerator or up to three months in the freezer, leaving 1-inch of space for expansion.
Tip 2: Make sure to use a freezer-safe container for freezing the soup; it keeps well and can be a lifesaver on busy days.
Tip 3: If you’d like to add noodles, cook them separately and stir them in right before serving for perfect texture.
Tip 4: Adjust the seasoning according to your taste. Sometimes a bit more salt or a squeeze of lemon can elevate the flavor.